Roasted Turkey and Braised Kefte

The bone in turkey breast is simpler to roast and takes up less refrigerator and oven real estate when planning a feast for the family.  Accompanie...

Avocado Zhug

I've been regularly making zhug, which you may also know as zahawiq, ever since I first had it with a Yemeni friend more than 20 years ago. In an o...

Salad & Herb Frittata

Frittata is often a way to use up produce that is going bad. I take a different approach here, using sautéed herb and salad greens to build the bas...

Isphahan Curry Puffs

In this recipe I pair our Isphahan blend with tender spring potatoes, fresh peas, and Brinjal Caponata. Wrapped in flaky pastry, these are a perfec...

Smashed Spring Broccoli

I love end-of-season broccoli, it's sweeter, having spent the winter storing sugar. In this recipe I use our Isphahan blend to season blanched whol...

Lazy Scallion Pancakes

Real scallion pancakes are delicious, but a bit labor intensive, so I always end up buying them rather than making them. This version instead uses ...

Preserved Black Grapes

In preparation for a lovely meal, pair the preserved grapes to balance a rich meal of braised dishes or with a beautiful cheese and charcuterie pla...

Black Bass Couscous

This recipe is a real tribute to Persian cuisine. The dried lime peel in the Isphahan N.1 spice blend has an intense, sweet-citrusy flavor that enh...

Potato and Apple Gratin

A cool-weather mix of potatoes, apples, and onion, this crisp and creamy gratin relies on the seaweed in Lula N.41 to supply both salt and savory n...

Pickled Persimmons

I grew up eating persimmons as a snack, often with yogurt and toast (it's a Japanese thing). Isphahan is bright (limon Omani), savory (garlic), and...